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Practices Program
Prerequisite Programs for Good
Manufacturing Practices (GMPs)
By Thomas Rippen
JIFSAN Good Aquacultural Practices Manual
Section 8–Prerequisite Programs for Good Manufacturing Practices
Copyright © 2007 University of Maryland. This work may be reproduced and redistributed, in whole or in part, without alteration
and without prior written permission, for nonprofit administrative or educational purposes provided all copies contain the
following statement: “© 2007 University of Maryland. This work is reproduced and distributed with the permission of the
University of Maryland. No other use is permitted without the express prior written permission of the University of Maryland.”
For permission, contact JIFSAN, University of Maryland, Symons Hall, College Park, MD 20742.
Procedures for Processing Fish and Fishery Products.
For more information, contact the Association of Eight Key Sanitation
Food and Drug Officials (York, Pennsylvania, USA Conditions and Practices:
717-757-2888 phone), or go to the Seafood HACCP
Alliance website at http://seafood.ucdavis.edu/ Safety of water
haccp/scp.htm. This website is an excellent source Condition and cleanliness of food-contact
of sanitation and HACCP information. surfaces
Prevention of cross-contamination
GMPs—What They Don’t Say
Maintenance of hand-washing, hand-sanitizing
The Good Manufacturing Practices give few details and toilet facilities
as to what specific procedures must be followed to
Protection from adulterants
comply with the regulation. Standard operating
procedures (SOPs) are the steps your company takes Labeling, storage and use of toxic compounds
to assure that the GMPs are met. They include Employee health conditions
stepwise procedures, employee training, monitoring
Exclusion of pests
methods, and records used by your company. A
chapter later in this manual provides guidance for
writing SOPs and forms for recording observations and recorded on the appropriate Daily Sanitation
during routine monitoring. For purposes of this Control Record.
course, these SOPs are part of the Good Aquaculture
Records:
Practices (GAqPs) for aquaculture operations.
Records are necessary to document that the processor
is conforming to sanitary conditions and practices.
Key Sanitation Condition No.1-
Safety of Water Water Standards:
Total coliforms are a useful indicator of potential
Safety of water and ice is key sanitation condition sewage contamination
number one. Safe, potable water is essential for
rinsing seafood and for washing seafood handling In-Plant Water Contamination:
equipment/surfaces. May occur from cross connections and backflow
problems.
Water is of major importance because of its broad
use and application in food processing. A primary Source: National Seafood HACCP Alliance
safety concern for any food processing operation website—http://seafood.ucdavis.edu (sanitation,
should be the safety of water. SCP Teaching Points).
Observation: Table work surfaces show signs of prevent cross-contamination include separation
corrosion. of products from nonfood items and surfaces, and
Correction: Refinish or replace damaged plant design to prevent cross-contamination.
equipment and switch to less corrosive Proper controls ensure that aquaculture procedures
cleaning compound. prevent the cross-contamination of products by
raw materials, ingredients, chemicals or unsanitary
Food contact equipment should be designed and operations. This includes contamination of food
installed to drain and not entrap soils. It should handling equipment, utensils, gloves and outer
provide access for cleaning and inspection, garments, and raw product contact with finished
and should be able to withstand the plant products, especially cooked or other ready-to-
environment. eat products. Any equipment used for purposes
other than aquaculture must not be used for
Special cleaning may sometimes be necessary. As
shrimp without thoroughly washing first. Wash
an example, consider that listeria often grow in a
shrimp handling equipment separately from
microscopic film (biofilm). Listeria are 1,000 times
other equipment. Do not cross livestock areas,
more resistant to common sanitizer (chlorine)
manure compost sites, etc., with shrimp transport
when in this film. They form an invisible layer of
equipment. Ensure adequate separation or
bacteria interlocked with grapevine like tendrils
protection of products in storage.
requiring extraordinary cleaning procedures.
Alkaline detergents are far more effective than Store clothing and gloves in clean and dry
general purpose detergents for lifting biofilms. locations. Ensure that clothing and gloves are not
exposed to splash, dust, or other contaminants.
Key Sanitation Condition No. 3— Store clean garments separately from soiled
Prevent cross-contamination garments and gloves.
Cross-contamination is the transfer of biological Bare skin, hair, saliva, and jewelry often harbor
or chemical contaminants to food products from very large numbers of microorganisms, some
other foods, food handlers, or food handling of which cause disease. Any hand to body
environment. Preventing cross-contamination contact, like touching the face, nose, or mouth
from unsanitary or potentially toxic sources to contaminates hands that can then be transferred
food contact surfaces or aquacultured products to food or food handling equipment. Hair nets
is essential and a very high priority in any GMP may be unnecessary when outside working ponds,
compliance program. Employee practices to but be aware of the concern and at least wear a hat
when harvesting or grading shrimp. Employees